Gluten-Free Paneer Dosa
Savor the irresistible charm of Gluten-Free Paneer Dosa, a fusion of traditional South Indian comfort food and a gluten-free twist that's perfect for anyone seeking a healthier alternative. This recipe features a delicate dosa made with rice flour and urad dal flour, creating a crisp and golden exterior. The flavorful paneer stuffing is a fragrant medley of spices, sautéed onions, crumbled paneer, and fresh coriander, offering a rich and hearty filling. Drizzled with ghee and paired with tangy coconut chutney, this gluten-free delight is not just a feast for the palate but also a versatile choice for a satisfying breakfast or brunch. Ready in just over an hour, this dosa is an excellent option for gluten-sensitive diets without compromising on flavor or texture!
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Recipe Information
Ingredients
- 1.5 cups Rice flour
- 0.5 cup Urad dal flour
- 2 cups Water
- 1 teaspoon Salt
- 200 grams Paneer
- 1 medium, finely chopped Onion
- 2 finely chopped Green chilies
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons, finely chopped Coriander leaves
- 3 tablespoons Oil
- 2 tablespoons Ghee
Instructions
In a large bowl, combine rice flour, urad dal flour, and salt. Gradually add 2 cups of water, stirring continuously to make a smooth batter without any lumps. The batter should be of pouring consistency. Cover and rest it for 30 minutes.
Meanwhile, to prepare the paneer filling, heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions to the pan and sauté until they turn golden brown.
Stir in finely chopped green chilies and sauté for another minute.
Add turmeric powder and red chili powder, and mix well.
Crumble the paneer and add it to the pan. Cook for 5 minutes, stirring occasionally until the paneer is lightly browned.
Add chopped coriander leaves and mix everything well. Turn off the heat and set aside.
Heat a non-stick pan or a dosa tawa on medium heat. Once hot, pour a ladleful of the dosa batter onto the center of the pan. Using the back of the ladle, spread it out in a circular motion to form a thin dosa.
Drizzle a little ghee around the edges of the dosa and cook until the edges start to lift and the bottom turns golden brown.
Place a portion of the prepared paneer filling on one side of the dosa and fold the other side over to enclose the filling.
Remove the dosa from the pan and repeat the process with the remaining batter and filling.
Serve the gluten-free paneer dosa hot with coconut chutney or any chutney of your choice.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 3922 mg | 171% | |
| Total Carbohydrate | 258.6 g | 94% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 13.6 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1348 mg | 104% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1600 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
